Melon soup recipe | Angela Hartnett

A lovely fresh dish that you could also serve up as a starter if you fancy trying something different. You can use chanterelle, cantaloupe or galia melons, but make sure they're perfectly ripe. This is best served really chilled.

Serves 6

2 melons
2 tbsp honey
Juice of 2 lemons
150ml unsweetened apple juice
½ bunch basil, finely chopped
A handful of mint leaves
A tub of lemon sorbet

1. Peel the melons, remove all the seeds and chop into small chunks. Place the pieces in a blender with the honey and lemon juice.

2. Blend the melon until it forms a puree, adding a little apple juice if it feels too thick.

3. Chill until cold, then serve the soup in bowls with a scoop of lemon sorbet and a sprinkling of basil and mint leaves.

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